About the Recipe
I love making my own pizza from scratch. After perfecting my pizza crust over the years, I decided to work on making my own pizza sauce as well. Out of the Food Lab came this recipe. It's is so simple and the results are so good that I have never purchased the pre-made pizza sauce since. I hope that once you try it, you will feel the same.
Ingredients
680 ml of unflavored, plain tomato sauce
1 bud of garlic, finely chopped
¾ teaspoon of dried basil
¾ teaspoon of dried oregano
¾ teaspoon of dried thyme
½ to ¾ teaspoon of fennel seeds, finely chopped
1 tablespoon of extra-virgin olive oil
1 tablespoon of dry white wine
½ teaspoon of brown or yellow sugar
Pinch of salt (⅛ teaspoon)
Pinch of ground black pepper
Preparation
Combine all the ingredients in a saucepot, stir and bring to a light boil.
Tip: Pour a bit of oil over your fennel seeds before chopping them to prevent them from flying all over the place.
Continue cooking over low heat and uncovered, for about 25 minutes, or until sufficiently thickened.
Some brands of tomato sauce are thicker than others and will require less boiling time to thicken sufficiently. A thin or watery sauce is not the best for pizza as it can make your crust soggy.
Let the sauce cool to room temperature before using.
